Quesadillas & Corn Bread

I haven't made quesadillas for a while now and a recent post prompted me to make some up!  These were made with marinated Buffalo Chicken breasts, sun dried tomatoes, sharp Cheddar and mozzarella cheeses, fresh cilantro, and a squirt of lime juice.  I tried the first one with two flour tortillas and basted each side up with garlic spread and Parmesan cheese.  Cooked for about 3 minutes per side at 500* indirect with a pizza stone and parchment paper to help with sticking. 

The second attempt was a folded over version, same toppings and garlic spread.  This one may have had a little more generous helping of cheese, but that never hurt anybody...

Both turned out really good so I plated with a fresh Caesar salad and sour cream and salsa for dipping. 









I then turned my efforts towards my favourite, BGE Corn Bread.  I use a secret recipe given to me by a professional baker friend of mine and it never disappoints.  I mix the ingredients, after one portion has soaked for 30 minutes, I mix them all together, and add to my greased tins.  Today I used EVOO for the greasing as I enjoy the way it gives a little crunch to the outer coating.  Cooked for 22 minutes at 350* and removed when they passed the tooth pick test.  Let them sit for 2 minutes in the pan, then removed them onto a cooling rack for a few more minutes. 







You may have already noticed that one did not make the final pic, I can only say that I have a weakness for fresh warm bread.  LOL

Another solid weekend around the house with the Egg going since Friday night! I love this time of year.